, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Low carb Turkish pasta with cabbage noodles
Ingredients
- 1½ lbs 650 g ground beef 80/20
- 1 (4 oz.) 1 (110 g) yellow onion choppedyellow onions chopped
- 2 tsp 2 tsp onion powder
- 2 2 garlic clove mincedgarlic cloves minced
- 1 tbsp 1 tbsp tomato paste without added sugar
- 1½ tsp 1½ tsp dried mint
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1¾ lbs 800 g green cabbage thinly sliced into ribbons
- 1 tbsp 1 tbsp olive oil
- salt to taste
- ground black pepper to taste
- 1 cup (61⁄3 oz.) 240 ml (180 g) plain Greek yogurt (4% fat)
- 2 2 garlic clove mincedgarlic cloves minced
- salt to taste
- ground black pepper to taste
- ¼ cup (2 oz.) 60 ml (55 g) unsalted butter
- 1 tbsp 1 tbsp sweet paprika powder
- 2 tsp 2 tsp chili flakes preferably Turkish chili flakes (pul biber)
- 2½ oz. 70 g cherry tomatoes halved or quartered
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh parsley chopped
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned.
- Add the chopped onion, onion powder, garlic, tomato paste, dried mint, paprika, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the onion softens and the beef is cooked through. Add a splash of water if the mixture becomes too dry.
- Heat the olive oil in a separate large skillet over medium-high heat. Add the cabbage ribbons, season with salt and pepper, and cook for 5-8 minutes, tossing occasionally, until tender but still slightly firm. Cook in batches if necessary to avoid overcrowding.
- Combine the Greek yogurt, minced garlic, salt, and pepper in a small bowl. Set aside at room temperature while preparing the remaining components.
- Melt the butter in a small saucepan over medium heat. Once it begins to foam, stir in the sweet paprika and chili flakes. Let sizzle gently for 20-30 seconds, then immediately remove from the heat to prevent the spices from burning.
- Divide the warm cabbage ribbons among serving bowls. Top with the seasoned ground beef and a generous spoonful of garlic yogurt.
- Drizzle with the warm paprika butter sauce. Finish with cherry tomatoes and chopped parsley. Serve immediately.
What is Turkish pasta?
Turkish pasta became a viral sensation on social media, inspired by the flavors of traditional Turkish mantı, small dumplings typically served with garlicky yogurt and spiced butter.
The popular version combines pasta, seasoned ground beef, garlic yogurt, and a paprika or chili butter sauce.
Our low carb version replaces traditional pasta with tender cabbage ribbons, keeping the delicious combination of savory meat, tangy yogurt, and fragrant spiced butter.
Why use cabbage instead of pasta?
Thinly sliced cabbage makes an excellent low carb alternative to traditional pasta. It becomes tender when cooked but retains a pleasant bite, making it perfect for holding the flavorful beef, yogurt, and butter sauce.
Cabbage is also inexpensive, widely available, and naturally gluten-free.
How do I make the best cabbage noodles?
Slice the cabbage into thin, even ribbons so it cooks consistently.
Cook over medium-high heat, tossing occasionally, until softened but still slightly firm, similar to al dente pasta.
Avoid overcrowding the skillet, which can cause the cabbage to steam rather than saute. If necessary, cook it in batches.
Be careful not to overcook it, as overly soft cabbage can release excess moisture and make the dish watery.
Can I use another low carb pasta alternative?
Absolutely! Zucchini noodles, shirataki noodles, or hearts of palm noodles are all good alternatives.
If using zucchini noodles, cook them briefly to prevent them from becoming watery. Rinse and drain shirataki noodles thoroughly before heating. Hearts of palm noodles can simply be drained and warmed according to the package instructions.
However, cabbage is particularly well suited to this recipe because its slightly firm texture holds up beautifully against the rich beef, creamy yogurt, and warm butter sauce.
What kind of ground meat works best?
Ground beef with approximately 20% fat gives the dish a rich, juicy flavor.
You can also use ground lamb for a more traditional Turkish-inspired flavor, or ground turkey or chicken for a lighter alternative.
If using leaner meat, you may need a little extra olive oil to prevent it from drying out.
What is Turkish chili pepper (pul biber)?
Pul biber is a Turkish-style crushed red pepper, often associated with Aleppo-style chili flakes. It typically has a fruity, mildly spicy flavor and adds beautiful color to the butter sauce.
If you can't find it, regular red pepper flakes work well, although they may be hotter. Start with a smaller amount and adjust to taste.
Can I use sour cream instead of Greek yogurt?
Yes! Sour cream makes a delicious alternative and gives the sauce a rich, tangy flavor.
For a thicker, protein-rich sauce, choose plain Greek yogurt. Always use unsweetened yogurt without added sugar.
Why should I add the yogurt at room temperature?
Very cold yogurt can quickly cool down the warm beef and cabbage.
Letting it sit at room temperature briefly while preparing the other components creates a more pleasant contrast between the cool, creamy yogurt and the warm ingredients.
Avoid leaving dairy products unrefrigerated for extended periods.
How do I prevent the paprika butter from burning?
Paprika and chili flakes can burn quickly in hot butter, becoming bitter.
Melt the butter over medium heat and add the spices once it begins to foam. Let them sizzle briefly, then remove the saucepan from the heat immediately.
The residual heat will continue releasing their flavors.
Can I make Turkish pasta ahead of time?
Yes! The seasoned beef and cabbage can be prepared in advance and stored separately in the refrigerator.
The garlic yogurt can also be mixed ahead of time. Prepare the paprika butter just before serving for the freshest flavor and aroma.
Reheat the beef and cabbage separately, then assemble with the yogurt, warm butter sauce, tomatoes, and parsley.
Storage and leftovers
Store the cooked beef and cabbage in separate airtight containers in the refrigerator for up to 3-4 days.
Keep the garlic yogurt refrigerated in a separate container.
Reheat the beef and cabbage until thoroughly heated, then add the yogurt and freshly prepared paprika butter sauce before serving.
